Ingredients
1 sweet red pepper salsa
1 (recipe follows)
2 tbsp chili powder
1/4 tsp salt teaspoon
1/8 black pepper
4 (6oz) salmon fillets
1 (about 1 inch thick)
2 tsp olive oil
Directions
Make salsa; set aside. Combine chili powder, salt and black pepper;
rub evenly over salmon fillets. Heat oil in a large nonstick skillet
over medium-high heat. Add fillets; cook 4 minutes on each tide or
until fish flakes easily when tested with a fork. Serve with salsa,
Makes 4 servings.
SWEET PEPPER SALSA: Combine in a bowl: 3/4 cup diced red onion, 1/2
cup diced yellow bell pepper, 1/2 cup diced red bell pepper, 1
tablespoon minced seeded jalapeno pepper, 1/2 cup diced plum tomato,
2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lemon juice,
2 teaspoons cider vinegar, 1/4 teaspoon ground cumin, 1/8 teaspoon
sugar, 1/8 teaspoon salt, 1/8 teaspoon ground coriander and 1/8
teaspoon ground red pepper. Stir well. Let stand at least 30 minutes,
stirring occasionally.
Per serving: Calories 348 Fat 18g Cholesterol 115mg Sodium 351 Percent
calories from fat 46%
Dallas Morning News 10/2/96 Typos by Bobbie Beers
Servings: 4 servings
Chili Seared Salmon With Sweet Pepper Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chili; Dip; Fish; Mexican
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into the distant past, in truth as far back as the ancient Egyptians, and possibly even further. In practice though, mostly, these early cook books were just very simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Closer to modern times, there are two books dating from the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the nobility of those days. During the succeeding few centuries, the powerful families of Europe tried to offer the most exotic banquets, and consequentially cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications were starting to become popular mostly due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Chili Seared Salmon With Sweet Pepper Salsa recipe.
